Reser’s Foodservice in the news.

Sides in the Spotlight

Restaurant Business November 2015

Once a culinary afterthought, the left side of the menu, where side items often fall, is uniquely positioned to cater to the continued shift in consumers’ dining behavior toward personalized, memorable occasions that allow for sharing and connecting with others over food.

The power of sides

Foodservice DirectorJune 2015

Make no mistake: Side items have star power on today’s menus. As consumers continue to move away from three-squares-per-day dining, items such as sides, appetizers and small plates—often treated as an afterthought by operators—are becoming a critical point of focus.